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Ingredients
- 2 tablespoons butter, cut into 8 pieces
- 2 tablespoons extra-virgin olive oil
- 8 sprigs fresh thyme
- 4 cloves garlic, smashed
- 1 bay leaf
- 2 pounds yellow onions, halved and sliced (see Tip)
- 2 pounds red onions, halved and sliced
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 4 cups low-sodium beef broth
- 1/4 cup dry sherry
- 8 diagonal slices baguette (1/2-inch-thick), toasted
- 1 cup shredded Gruyère or Swiss cheese
Details
Servings 8
Preparation time 30mins
Cooking time 510mins
Adapted from eatingwell.com
Preparation
Step 1
To prepare soup: Scatter butter in a 6- to 7-quart slow cooker. Add oil, thyme, garlic and bay leaf, then onions. Sprinkle with salt and pepper. Cover and cook on High for 8 hours.
Bring broth and sherry to a boil in a saucepan. Remove the thyme sprigs and bay leaf from the slow cooker. Pour in the broth and cook on High, uncovered, for 10 minutes.
To prepare cheese toasts: Meanwhile, position rack in upper third of oven; preheat broiler to high. Top each baguette slice with 2 tablespoons cheese. Broil until the cheese is melted, 1 to 2 minutes. Divide the soup among 8 bowls. Top each with a cheese toast.
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